Summerset Pea and Leek Crostini Instructions
- June 13, 2024
- SUMMERSET
Table of Contents
Pea and Leek Crostini
Instructions
Pea and Leek Crostini
8-10 servings
55 mins
The perfect spring appetizer to serve at any gathering. The crunch from the
crostini topped with a creamy ricotta mix, will have your guests impressed at
the first bite. Enjoy!
INGREDIENTS
7 tablespoons extra-virgin olive oil
3 leeks (white and light-green parts only, halved lengthwise, thinly sliced)
Salt and freshly ground pepper Pinch chili flakes
1 teaspoon grated lemon zest, plus 1 teaspoon fresh juice 1 teaspoon fresh
rosemary leaves (finely minced) ½ teaspoon meyer-lemon zest, plus 2 teaspoons
fresh juice
2 cups ricotta
3 cups snap peas (trimmed and thinly sliced)
⅓ cup fresh mint leaves (roughly chopped)
6 slices rustic bread
Green beans (cut into thirds)
INSTRUCTIONS
LEEK MIXTURE
- Heat 1/4 cup oil over medium, add leeks, season with salt
- Reduce heat to low and cook, stirring often, until very soft and reduced by half, about 25 minutes
- Add pinch chilli, lemon zest, and rosemary
- Blanch green beans and add into leek mixture
- In a bowl, toss peas with 2 tablespoons oil, lemon juice, and mint and add to pan
- Continue to cook, stirring occasionally, until leeks are golden, about 5 minutes more
- Remove from heat; stir in lemon juice
CROSTINI
- Preheat grill to high
- Stir 1/2 teaspoon salt, 1/4 teaspoon pepper, Meyer lemon zest, and 1 tablespoon oil into ricotta
- Grill bread in a single layer on a rimmed baking sheet, flipping once, until toasted, 1 to 2 minutes
- Spread with ricotta mixture, then cut each slice in half.
- Transfer to a serving platter and top with melted leeks and pea mixture
Pea and Leek Crostini
8-10 servings 55 mins
The perfect spring appetizer to serve at any gathering. The crunch from the
crostini topped with a creamy ricotta mix, will have your guests impressed at
the first bite. Enjoy!